This is another one of my oldies-but-goodies... I'm posting it as-is, but for most of us, raw vegetables are a bit harsh. To make this safer, cook the carrots and peas (or other vegetables) until tender but not mushy, and cool to room temperature before assembling salad.
3.5 to 4 oz rice stick noodles*
2 tablespoons peanut butter 2 tablespoons soy sauce 1/2 cup water 1/2 teaspoon very finely grated gingerroot 1 teaspoon cayenne pepper 1 - 3 cloves garlic, crushed (if raw garlic is too harsh for you, use roasted garlic or a bit of garlic powder)
1 cucumber, seeded and chopped 2 carrots, chopped 1/2 bag frozen pea pods, thawed 1/2 cup chopped fresh cilantro
Cook noodles according to package directions. Drain, and allow to cool to room temperature.
Combine all dressing ingredients in a small bowl. Whisk till very smooth and well-blended.
In a large bowl, combine pasta and vegetables. Pour dressing over top, mix well to coat. Cover and chill. Serves 4.
* If you can't find rice noodles (rice flour vermicelli) in the Asian foods section of your supermarket or grocery, you can substitute 8 oz. regular vermicelli.
Vegetables listed are just a suggestion. You could also add chopped bell peppers, fresh mushrooms, green onions, water chestnuts, sprouts - whatever fresh veggies you like!